Slow Cooker Keto Beef Barbacoa

"shredded barbacoa beef in a rustic bowl garnished with cilantro, lime wedges, and red onions, with spices and ingredients in the background"

Slow Cooker Keto Beef Barbacoa

A tender, flavorful Mexican-inspired dish perfect for low-carb meal prep.

Key Info
  • Prep Time: 10 minutes
  • Cook Time: 6-9 hours
  • Total Time: 6 hours 10 minutes – 9 hours 10 minutes
  • Servings: 8-10
  • Difficulty: Easy
  • Dietary: Keto, Low-carb, Gluten-free
Equipment Needed
  • Large slow cooker (6-quart minimum)
  • Sharp knife and cutting board
  • Measuring spoons/cups
  • Tongs
  • Alternative: Instant Pot (4-hour cooking time on high pressure)
Raw beef chuck roast on a wooden cutting board with ingredients like onions, garlic, chipotle peppers, lime, and spices in a well-lit modern kitchen
Ingredients
Main Components:
  • 3 lbs beef chuck roast (1.4 kg)
  • 1/2 medium onion, diced
  • 1 cup beef broth (240ml), low sodium
  • 2 chipotles in adobo sauce + 2 tsp sauce
  • Juice of 1 lime
  • 1 tsp minced garlic
  • 1-2 tbsp apple cider vinegar
  • 2 tbsp cooking oil
Seasonings:
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Optional: 1/8 tsp ground cloves
Method
  1. Trim excess fat from beef and cut into 4-inch chunks
  2. Searing beef in a cast-iron skillet in a modern kitchen lit with natural daylight
  3. Heat oil in a large skillet over high heat. Sear beef chunks until browned (3-4 minutes per side)
  4. Transfer beef to slow cooker
  5. Seared beef with seasonings in a slow cooker in a modern kitchen with white marble countertops and stainless steel appliances
  6. Combine all seasonings in a small bowl, then sprinkle over meat
  7. Add diced onion, garlic, chipotle peppers, adobo sauce, lime juice, and vinegar
  8. Pour beef broth around (not over) the meat
  9. Cook on LOW for 8-9 hours or HIGH for 4-5 hours until meat shreds easily
  10. Remove meat, shred with two forks, return to sauce
Professional food photography of shredded, fully-cooked beef on a modern kitchen countertop with warm, earthy color grading.
Crucial Tips
  • Don’t skip the searing step – it develops deeper flavor
  • Keep lid closed during cooking
  • Check meat at minimum cooking time to prevent drying
  • Taste and adjust seasonings before serving
Storage & Scaling
  • Refrigerate: up to 4 days in an airtight container
  • Freeze: up to 3 months
  • Double recipe: increase cooking time by 1-2 hours
  • Half recipe: maintain same cooking time
See also  Mushroom Wellington Recipe: A Showstopping Vegetarian Main
Common Mistakes to Avoid
  • Don’t use lean beef – fat equals flavor
  • Don’t lift lid during cooking
  • Don’t skip resting time after shredding
Variations
Spice Level:
  • Mild: Remove seeds from chipotles
  • Hot: Add extra chipotles or hot sauce
  • Extra Smoky: Add 1 tsp smoked paprika
Serving Suggestions:
  • Cauliflower rice (keto)
  • Lettuce wraps
  • Over mixed greens
  • With keto-friendly tortillas
Professional food photograph of shredded barbacoa beef in a rustic ceramic bowl, garnished with lime and cilantro in a modern kitchen with green subway tile backsplash and white marble countertops.
Nutritional Info (per serving):
  • Calories: 310
  • Protein: 31g
  • Fat: 21g
  • Net Carbs: 2g

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top